Danish cuisine might seem exotic to many. However, upon closer inspection, it consists of simple dishes that can easily be ...

Every week when I go grocery shopping, I dedicate a whole section of my list to treats for my kitchen. Occasionally I'll make ...

To make the adobo, we combine a handful of garlic cloves, oregano, vinegar, olive oil and salt and pepper, then pound with a ...

Pérnil al caldero is a Puerto Rican staple of succulent slow-cooked pork with shatteringly crisp skin that's seasoned with adobo, a garlicky, oregano-spiced marinade. The name is a combination of ...

Pernil al caldero is a Puerto Rican staple of succulent slow-cooked pork with shatteringly crisp skin that’s seasoned with ...

These restaurants distinguish themselves with service, atmosphere and — most of all — with food that honors the bedrock ...

Food and travel writer Chris Dwyer has spent years criss-crossing the planet in search of the best meals. These are the best ...

Place pork on a large sheet pan and rub with jerk seasoning until the meat is evenly coated. Pour the marinade over the pork ...

Juicy pork tenderloin medallions are dusted with ... Power Pantry, and Chefs Recipes Made Easy. Parisi has also been published in McCall’s, Redbook, and The New York Times, has written five ...

I did a story and recipes about the annual hog slaughtering adventures on the farm and decided to re-run this as one of my ...